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Ground Lamb Stroganoff

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  Olive oil 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Ground lean lamb shoulder 1 1⁄2 Pound
  Sliced mushrooms 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Flour 3 Tablespoon
  Cream of celery soup 10 Ounce
  Boiling water 1 Cup (16 tbs)
  Dried dill weed/1 teaspoon snipped fresh dill 1⁄2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Heat oil in large heavy skillet.
Add onion and garlic and cook gently, stirring, 3 minutes.
Add lamb and mushrooms and cook, stirring and breaking lamb apart, until lamb is lightly browned.
Stir in salt, pepper and paprika.
Sprinkle in flour and blend well.
Remove from heat and add soup, water and dill.
Stir to blend and return to moderate heat.
Bring to a boil, turn down heat and simmer, stirring often, 10 minutes.
Add sour cream and stir to blend.
Heat but do not boil.
Serve over hot rice.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3168 Calories from Fat 1758

% Daily Value*

Total Fat 197 g303.5%

Saturated Fat 93.6 g468.1%

Trans Fat 0 g

Cholesterol 629.9 mg210%

Sodium 5999.7 mg250%

Total Carbohydrates 207 g68.8%

Dietary Fiber 12.6 g50.4%

Sugars 12.9 g

Protein 142 g283.1%

Vitamin A 59.8% Vitamin C 14.5%

Calcium 40.3% Iron 56.5%

*Based on a 2000 Calorie diet

Ground Lamb Stroganoff Recipe